Oct 28, 2011

What can be sweeter on a chilly Fall evening than warm cinnamon apples topped with a sweet golden cobbler crust. Top this with a spoon of whipped topping or frozen yogurt and you'll feel like you're in a state of apple bliss!

I've been playing around with this cobbler for a few weeks and I'm so excited finally got it right! This was delicious and you'll never know it doesn't have all the butter most cobblers call for. You could make this in a pie dish, if you want to serve it for Thanksgiving, but I love the portion control you get for making them in ramekins. Those of you who prefer stevia or another sweetener, you could certainly swap it out for the honey in the apples.

In a large heavy pot, combine all of the apple filling ingredients and simmer on low heat for about 25 minutes, gently stirring occasionally until the apples are soft. Divide warm apples into 6 (8 oz) ramekins.

This looks great. Any chance you have a "crumble" or "crisp" topping rather than a cobbler topping? Our family has always preferred an apple crisp to and apple cobbler and I'd love to make this for the holidays. I used to make an Apple Brown Betty with crushed pecans, brown sugar and butter for the topping. Yummy but not very healthy.

Gina, thanks for all the great recipes! Here's a tip for cutting butter into flour. Stick the butter in the freezer for at least 30 minutes. Then use a cheese grater to grate the butter into the flour mixture. It creates the perfect sized pieces of butter to mix in with the flour and the butter stays cold b/c it is almost frozen.

And thank you for all the super yummy recipes you have created and shared. You have single handedly solved the dilemma between my weight watcher needs and my family's picky, non-weight watcher taste buds!!!

OK, It really would be nice if the people that review these recipes actually make them and review them on whether or not they like or dislike the recipe. Most comments state that it looks good and can't wait to try it.Please make it then review it. That would be helpful! Thank you

@Hannah, you don't need to keep buttermilk on hand. Instead put a tablespoon of vinegar or lemon juice in a 1 cup measure and add enough milk to make 1 cup. Let sit for 10 minutes. And you'll have buttermilk! Or you can use powdered buttermilk.

Thanks Gina. Have tried and loved so many of your recipes. Your blog is my absolute go-to since I joined ww. Any idea how I can figure out how many points to shave off of this recipe when using Splenda instead of agave? Thanks!

My wife has a gluten allergy. Curious how this would taste if I subbed gluten free flour mix for flour in recipe? Would that work? Any suggestion. I just started to modify stuff as we just found out that is the allergy she has.

I just made a gluten free version of this and thought it was pretty good. I subbed 1/4 cup brown rice flour and 1/4 cup white rice flour and added 1 tsp xanthan gum to help the texture. I also used coconut palm sugar in place of the sugar and a mix of Gala and Granny Smith apples. Very tasty, not quite as rich as Grandma's, but I think that is the point here. I made mine in an 8 X 8 square baking dish and baked for 30 minutes, which turned out fine.

My mother and my step-mother don't agree on much, but they do agree I have too much kitchen "stuff". This recipe is inspiring me to go out and add to my collection by buying some ramekins. :) Love your website. Thanks so much Gina!

This was DELICIOUS! I just made it, with two Red Delicious apples that were rolling around in my fridge begging to be used for something. I only had four smaller ramekins on hand, so I just reduced everything a bit (with a little boil-over in the oven). I used whole milk (not very skinny, but what I had on hand) instead of buttermilk, and can confirm that it worked just fine. I also had only whole wheat flour on hand (and not the white, either) and it was fine, too. I will definitely be making this again ... it was just what I needed for a cold evening. :)

Hello Gina- I am having a SkinnyTaste dinner party this Saturday and I plan to make this for desert. I was wondering could I prep everything and put the desert together in the morning and keep it in the fridge until baking time later in the evening? Your advice is appreciated!Thanks!

Made this up this weekend. We had guests so I used my 6 ramekins & also made another one in a pie pan. Both were delicious - although next time I need to remember to put a cookie sheet on the rack below to catch the drippings! This got rave reviews. Didn't taste "light" at all. :) (Oh & I used sugar - and it was the perfect amount of sweetness).

Thanks SOOO much for this recipe! I just made it tonight and it was AHHH-mazing! I've made a ton of your recipes and have NEVER had a bad one :) Here's a pic of my apple cobblers from tonight! http://campl.us/gMDJ

I agree with the reveiwer who said make it first then review it. It does look great, but being so close to the holiday, I want to know whether I should make or go onto something else. I really enjoy the site and like how current it is. Thanks everyone. Thank you Gina for pulling it together for us.

I made this tonight with some apples my kids brought home from apple picking and it was delicious! I used about 6 apples (med-large sized) and I weighed it to make sure it was about 26oz peeled. I didn't have buttermilk so I made my own with white vinegar (1T) and milk and it worked out perfect. I was going to double the topping but glad I didn't as it was plenty and very tasty. My parents were here and they wanted some to take home. Really delicious!!

Gina I love this recipe and its about time to make it again (my husband is begging for it) but I was wondering if instead of buttermilk i could use 1% or even 0% milk. I hate buying buttermilk because I never use it all and I end up tossing it.

I made this last night and we LOVED it! I used granny smith apples and halved the recipe for just my husband and me. I highly recommend freshly grated nutmeg if you have it on hand. I had to add extra water when cooking the apples and I put cinnamon and nutmeg in the topping. Thank you for this perfect fall recipe!

Gina, I have been making your recipes for years and can't wait for your cookbook! Thanks for all you do! Since it is now summertime- I have been craving peach cobbler like crazy. Could I use this same recipe and prepare exactly the same way but with all peaches? And should I prepare the same amount/weight of peaches as apples? Will points be roughly the same?